How to Love Wine: A Memoir and Manifesto
Format: PDF / Kindle (mobi) / ePub
Eric Asimov, the acclaimed chief wine critic for the New York Times, has written a beautiful and thought-provoking combination memoir and manifesto, How to Love Wine.
With charm, wit, and intelligence, Asimov tells how he went from writing beer reviews for his high school newspaper on Long Island to the most coveted job in the industry. He evaluates the current wine culture, discussing trends both interesting and alarming, and celebrates the extraordinary pleasures of wine while, at the same time, questioning the conventional wisdom about wine.
Whether you’re a connoisseur or a novice, already love wine or want to know it better, How to Love Wine: A Memoir and Manifesto is the book for you.
his coffee and dessert. Perhaps he felt the same way about coffee and a sweet as I did about food and wine, that the pleasure in the combination of the two far outweighed the essential, inherent quality of either considered alone. Looking back on meals like that, I came to realize that the simple experience of consuming wine and food together, as people have for millennia, can offer a profound sense of emotional satisfaction. Not simply the animal security of satiation, like a lion sleeping
could have been different. It’s often said that great wine is for rich people, because only rich people can afford the inevitable disappointments, particularly with old wines. If you have a case of a great thirty-year-old Bordeaux, one corked bottle may be frustrating but not crushing. If you’ve saved all your money to buy one such bottle and it’s bad, well, it’s a lot of money down the drain. But I was lucky. I found a great bottle that I could afford, I drank it in the company of loved
completes, because the behavior of the indigenous yeasts that populate the grapes is not quite as certain. They might add particular bacteria to spur the malolactic fermentation; that is, the transformation of malic acid into lactic acid, so that it takes place when the winemaker prefers, rather than when it might occur naturally. These winemakers might add water to reduce the amount of alcohol in the wine, or they might add sugar before fermentation to produce more alcohol. They might add
followed by lamb raised and now cooked by the family. Alongside, we drink the wines, both white and red. It’s a do-it-yourself American ethos that we venerate freely in mythology but rarely in real life, and, apart from the electricity, the kids on computers, and the comfort of this suburban residence, the evening tableau might not be all that different from a farmhouse in Europe several centuries ago, where wine was just one of the many staples, products of a community of families, consumed
Market, 76 Wind Gap, 241 wine: accessibility of, 8, 20, 47, 92, 123, 259 as alive, 91, 244 ambiguity of, 41–49, 145, 198–99 bag-in-a-box, 250 beauty of, 225 becoming familiar with, 39–40, 130 books about, 1–2, 210, 216 changing and evolving, 36, 39, 43–44, 47, 48, 91, 145, 214–15 characteristics of, 92, 161 choosing, 9–10 classification of, 123–24, 153 complexity of, 44, 48 consumption of, 3 decanting, 126 for drinking vs.